My Affiliates

Tuesday, May 23, 2017

My Favorite Spring Sandwich: Grilled Cheese and Asparagus

Who doesn't love grilled cheese sandwiches? If you don't, then I don't think we can be friends - - kidding! Of course we can still be friends if you are a hater of grilled cheese. After all, that just means all the more for me!It's my favorite time of the year when our local farmer's market and several farm stands are selling these fresh picked spears. This is just your basic grilled cheese sandwich, but add leftover grilled, roasted, blanched, or microwaved-cooked asparagus. These spears of green goodness are best in a sandwich if there is still a nice crunch - not soggy or overcooked.Okay, so you know the routine. Here is what you need. Bread, cheese, butter, and of course the asparagus.

When it comes to what type of cheese, do what I do - rummage through your cheese drawer and choose whatever cheese you have on hand. Select those cheeses that are best for melting, like I used Muenster. I also added shreds of cheddar, as shredded cheese will melt faster and more consistent, than just a slice of cheddar.

Preheat skillet over medium heat. Generously spread softened REAL butter on one side of both slices of bread. I chose a Brioche bread - an eggy butter-rich bread with a light yellow color and a sweeter taste than plain white. No softened butter handy and you don't wait around for the butter to soften? No problem. Spread the slices with a thin spread of mayonnaise. Yes. Mayonnaise. Don't question it. Just read this. Bon Appetit magazine says so, and so do I.

Place bread butter-side-down onto skillet bottom and add slices of cheese. When building the sandwich, alternate the ends of the asparagus so you won't just get bites of ends in one half of the sandwich. Top with more cheese. Add second slice of buttered bread and place butter-side up. Grill until lightly browned and flip over. Sometimes the aid of a toothpick helps to anchor the spears. Continue grilling until all the cheese is melted.

Ooey, gooey, melty, and cooked to pure golden toasty bliss with a nice semi-crunch of asparagus.